This Roasted Hatch Chile Hummus is a spicy twist on the classic dip. The smoky flavor of roasted Hatch chiles pairs perfectly with creamy chickpeas and tahini, creating a deliciously addictive snack or appetizer.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 roasted Hatch chiles, peeled, seeded, and chopped. 2 cloves garlic. 2 tablespoons tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper, to taste. Water, as needed.
Instructions: In a food processor, combine chickpeas, roasted Hatch chiles, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add water, a tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl, drizzle with a little olive oil, and garnish with chopped fresh cilantro or parsley if desired. Serve with pita bread, crackers, or fresh vegetables for dipping.
Prep Time: 15 minutes
Cook Time: 0 minutes
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